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OSP Occupational Profile

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NOC Code: NOC Code: 9463 Occupation: Fish and seafood plant workers
Occupation Description: Occupation Description:
This unit group includes fish and seafood plant machine operators who set up and operate machinery to process and package fish and seafood products, and fish and seafood plant cutters and cleaners who cut, trim and clean fish or seafood by hand. Fish and seafood plant workers are employed in fish and seafood processing plants. This unit group includes fish and seafood plant machine operators who set up and operate machinery to process and package fish and seafood products, and fish and seafood plant cutters and cleaners who cut, trim and clean fish or seafood by hand. Fish and seafood plant workers are employed in fish and seafood processing plants.

  • Click on any of the Essential Skills to view sample workplace tasks for this occupation.
  • Scroll down the page to get information on career planning, education and training, and employment and volunteer opportunities.

Table will display the Skill Level for the Noc specified
Essential Skills Essential Skills Levels
Reading Reading 1 2 3
Writing Writing 1
Document Use Document Use 1 2
Digital Technology Digital Technology 1
Oral Communication Oral Communication 1 2
Money Math Money Math 1 2
Measurement and Calculation Measurement and Calculation 1 2 3
Data Analysis Data Analysis 1
Numerical Estimation Numerical Estimation 1 2
Job Task Planning and Organizing Job Task Planning and Organizing 1 2
Decision Making Decision Making 1 2
Problem Solving Problem Solving 1 2
Finding Information Finding Information 1 2

  • The skill levels represented in the above chart illustrate the full range of sample tasks performed by experienced workers and not individuals preparing for or entering this occupation for the first time.
  • Note that some occupational profiles do not include all Numeracy and Thinking Essential Skills.

If you would like to print a copy of the chart and sample tasks, click on the "Print Occupational Profile" button at the top of the page.

  • Read logbook information to check what happened during prior shifts or verify information for accuracy. (1)
  • Read production sheets indicating tasks to be completed that day. (1)
  • Read safety information on machinery. (2)
  • Read memos announcing changes in the company's policies or procedures. (2)
  • Refer to a manual for specific information, such as how to evaluate canning quality. (3)
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  • Write in a logbook a brief description of problems that were encountered during the shift. (1)
  • Complete shipping sheets, consisting of the names of workers on the line who processed products, names of wholesaler companies and types of fish. (1)
  • Enter words on tote tags attached to totes or containers of fish, such as species, size categories, total or net weights and names of boats. (1)
  • Enter comments on thermal processing record forms to keep on file for inspection or in case batches are recalled. (1)
  • Complete brief accident reports if there is an on-the-job injury. (1)
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Document Use
  • Read safety and health signs posted at the workplace, such as reminders to use foot and hand dip troughs when moving from room to room. (1)
  • Enter the name of species, weight category and total weight of fish on rack tally sheets and on tote tags attached to containers of fish unloaded from boats. (1)
  • Scan eight or more product labels to identify the correct one to attach to each box of fish. (1)
  • Complete forms such as timesheet and production forms such as thermal processing records which show processing times, temperatures and identification codes. (2)
  • Read work schedules to locate shift information. (2)
  • Read computer generated graphs showing temperatures and lengths of cooking times. (2)
  • Enter information into logbooks regarding use of equipment and cooking procedures, such as the temperature and pressure of the retort, readings from chlorinated water samples taken after each cook and reasons for production delays. (2)
  • Refer to pictures and diagrams illustrating fish species and how to cut them. (2)
  • Read packaging specifications for a variety of products. (2)
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Digital Technology
  • Use computer numeric control (CNC) to adjust the speed of conveyors and the number of units processed. (1)
  • Program a computerized weighing machine with various codes pertaining to different types of fish; you may use computer numeric control (CNC) to adjust the speed of conveyors and the number of units processed. (1)
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Oral Communication
  • Discuss equipment and machinery problems with maintenance staff and discuss chlorination of water with quality control staff. (1)
  • Co-ordinate tasks with co-workers, such as positioning equipment and lifting and moving racks and boxes of fish. (1)
  • Receive work assignments from supervisors and charge hands and discuss with them production goals and changes in schedules. (1)
  • Explain rates and services to customers. (1)
  • Receive instructions from co-workers, such as when to move materials with the forklift. (1)
  • Shout instructions down the line. (1)
  • Talk with fishermen to discuss how and when to unload their fish. (1)
  • Participate in group discussions attended by production crews to discuss safety, procedures and goals, and you may attend meetings with fishery inspectors to review evaluations of the plant's procedures and facilities. (2)
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Money Math
  • Prepare bills and calculate taxes for customers, based on the weight of the fish. (2)
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Measurement and Calculation
  • Weigh baskets and racks of fish, to sort them into weight ranges and by fish types. (1)
  • Measure the volume of bleach compounds used for sterilization of cans and the time a batch of product has been cooked. (1)
  • Weigh the tote and pallet to arrive at the tare weight (weight of receptacle), weigh the tote filled with fish, and calculate the net weight of fish. (2)
  • Calculate how many pounds of fish to send down production lines to end up with correct weights at the end of the line, considering percentages of waste. (3)
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Data Analysis
  • Monitor computer readouts of average "recovery" per fish (i.e. amount used minus the waste). The average recovery should be 71 percent of the total weight of the fish for sole or 33 percent of the total weight for salmon fillets. (1)
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Numerical Estimation
  • Estimate how long to dip each tray in the ice water to glaze the fish. If the tray is not immersed long enough the fish will not be evenly glazed. (1)
  • Estimate how many pouch containers can be filled with a certain amount of fish, given the weight of the fish, the variety of pouch sizes and the percentage of shrinkage during processing. (2)
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Job Task Planning and Organizing
  • Fish and seafood plant workers' schedules are set by supervisors, with workloads depending on how much fish the suppliers have brought in and how many orders there are to fill for the day. Tasks may be varied, such as operating the forklift or working on the assembly lines. Fish and seafood plant workers may have to adjust their work schedules when equipment breaks down or when rush orders arrive. Although they have little control over the reorganization of the schedule, they do short-term planning to co-ordinate their work effectively with others on assembly lines. They may also have to plan the sequencing of activities, such as loading smokers and retorts. (2)
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Decision Making
  • Decide which of several conveyor belts to throw fish on in order to keep workers on all the production lines busy. (1)
  • Make quality decisions about the fish being cut, such as whether they are the right species and if they are too soft or bruised to be used. (1)
  • Decide when to contact maintenance about problems with equipment or machine breakdowns. (1)
  • Decide when to turn off the retort. Accuracy is important to avoid having to recook batches. (2)
  • Decide if more skin and bone needs to be removed from fillets before canning. (2)
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Problem Solving
  • Power outages have occurred while a cook is in progress. Shut down valves to keep the pressure up or seek assistance. (1)
  • The retort is shut down too early or all the air has not been let out of the retort. Entire batches of fish must be recooked. Failure to recook the entire batch will lead to the product not passing quality control. (1)
  • Fish has been placed incorrectly for smoking. The fish must be repositioned before the batch is ruined. (1)
  • There are faulty fish-sorting sensors. Test and readjust the sensors to sort fish properly. (2)
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Finding Information
  • Refer to shipping sheets if customers make complaints about orders. (1)
  • Ask supervisors for details about procedures and schedules. (1)
  • Consult the maintenance department for information about equipment or the quality control department for information about production standards. (2)
  • Refer to posters and charts outlining the characteristics of various species of fish. (2)
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